Easy Chocolate Chip Ganache Cups
These easy low-carb chocolate chip ganache cups combine a delicious cookie dough base with a rich, sugar-free chocolate ganache filling, perfect for a keto-friendly treat.
Equipment
- 12-cup muffin tin
- Aluminum cupcake liners
- Food Processor
- Microwave-safe bowl or saucepan
- Tart tamper or back of a spoon
- Stick blender (optional)
Ingredients
Cookie Dough
- 4 ounces cold salted butter cut into pieces
- 1 cup almond flour
- 1/3 cup keto-friendly granular sweetener (like erythritol or monk fruit blend)
- 1 large egg
- 2 ounces softened cream cheese
- 1 teaspoon molasses (optional, for a hint of flavor; contributes minimal carbs per serving)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2/3 cup sugar-free chocolate chips (for cookie dough)
Ganache Filling
- 4 ounces heavy cream
- 4 ounces sugar-free chocolate chips (for ganache)
- 1/3 cup powdered keto-friendly sweetener
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with aluminum cupcake liners and give them a light spray with cooking oil.
For the Cookie Dough:
- 1. In a food processor, combine the cold butter, almond flour, and granular sweetener. Pulse briefly until the mixture resembles coarse crumbs.
- 2. Add the egg, softened cream cheese, molasses (if using), baking soda, and vanilla extract to the food processor. Process until a smooth dough ball forms, scraping down the sides as needed.
- 3. Gently fold in the 2/3 cup sugar-free chocolate chips into the dough by hand.
- 4. Divide the dough evenly among the 12 prepared muffin cups.
- 5. Bake for 13-15 minutes, or until the edges are golden brown.
- 6. Let the cookie cups cool in the tin for 5 minutes. Then, using a tart tamper or the back of a spoon, press gently into the center of each cookie to create a well. Allow them to cool completely.
For the Ganache Filling:
- 1. In a small microwave-safe bowl or saucepan, heat the heavy cream until it just starts to bubble around the edges (about 1 minute in the microwave). Do not let it boil vigorously.
- 2. Add the 4 ounces of sugar-free chocolate chips and the powdered sweetener to the hot cream. Stir continuously until the chocolate is fully melted and the ganache is smooth and glossy.
- 3. For an extra silky-smooth ganache, blend it briefly with a stick blender if you have one.
To Assemble:
- 1. Pour the warm ganache filling into the wells of the cooled cookie cups.
- 2. Let the ganache set slightly before serving for a firmer filling.
Notes
Nutrition per serving: Calories: 260, Total Carbs: 7g, Net Carbs: 4g, Fats: 26g, Protein: 5g.
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